• Journal of the Korean Dietetic Association
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• v.19 no.1
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• pp.59-68
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• 2013

This study examined the effects of a brown rice vegetarian diet and outdoor walking exercise program on body composition and blood lipid parameters in collegians. The mean age of respondents was 21.8 yrs (males) and 21.7 yrs (females). During the ten-day program, the respondents lived in a dormitory and had three meals. The respondents exercised one hour in the morning (6:20~7:20 am) and attended one and a half hour evening lecture (7:00~8:30 pm) everyday. The brown rice vegetarian diet consisted of brown rice, whole grain bread, beans, fresh vegetables, and fresh fruits contained $2043.2{\pm}112.7$ kcal (97.3% of RNI), 66.7 g protein (133.3% of RNI), 33.6 g dietary fiber (168.2% of RNI), vitamin A (194.2% of RNI), vitamin $B_1$(245.5% of RNI), vitamin $B_2$(225.1% of RNI), niacin (233.7% of RNI), vitamin $B_6$(277.1% of RNI), folic acid (128.4% of RNI), vitamin C (334.6% of RNI), iron (131.9% of RNI), zinc (112.4% of RNI) and calcium (60.3% of RNI). The results showed that there were significant increases in body weight (P<0.05) and BMI (P<0.05) in males and body weight (P<0.05) and lean body mass (P<0.01) in females. In addition, there were significant decreases in total cholesterol (P<0.001), LDL cholesterol (P<0.001), TG (P<0.05), and HDL-cholesterol (P<0.001) in males and total cholesterol (P<0.01) and LDL-cholesterol (P<0.01) in female. The ten day brown rice vegetarian diet rich in fiber and outdoor walking exercise program significantly increased body weight and decreased total cholesterol and LDL-cholesterol in collegians.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.757-761
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• 2002

Proximate composition, phenolic compounds, and amino acid composition of molokhia (Corchorus olitorius) and molecular weight distribution of its mucilage were determined. Concentrations of dietary fibers and protein were 37.4 and 24.4% of the total dry weight, respectively. Mucilage was obtained by extracting dry molokhia leaves with hot water, followed by the addition of 55% ethanol. Although about 50% of the mucilage was lost during the extration, it was still rich in polyphenol compounds. In mucilage, proteins were composed of glutamic acid, glycine, alanin, and aspartic acid, and molecular weight of most polysaccarides ranged from $40,000{\sim}500,000$ daltons based on gel filtration chromatography.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.7
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• pp.1007-1014
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• 2019

Objective: This study was conducted to evaluate the fermentation characteristics under low mesophilic temperature of spent instant coffee ground (SICG) and to estimate the effect of fermented SICG (FSICG) as alternative feed ingredient on milk productivity of dairy cows. Methods: In the fermentation trial, fermentation of SICG was performed to investigate changes in characteristics using the microbial mixture (Lactobacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis = 1:1:1) for 21 days at $20^{\circ}C$ under anaerobic conditions. Molasses was added at 5% of dry mass. In the animal trial, eighteen Holstein Friesian cows were used to evaluate the nutritive value of the FSICG which was fermented for 14 days under the same condition as the fermentation trial. Results: In the fermentation trial, the dry matter (DM) and organic matter content linearly decreased with fermentation time (p<0.001 and p = 0.008, respectively). The acid detergent insoluble nitrogen content linearly decreased with fermentation time (p = 0.037). The microorganism counts linearly increased for Lactobacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis across fermentation time (p<0.001). In the animal trial, the DM intake of the control and FSICG treatment were not significantly different, as were milk yield, 4% fat corrected milk, fat-protein corrected milk, and feed to milk conversion content. Fat, protein, lactose, non-fat solids, milk urea nitrogen, and somatic cell counts were also not significantly different in milk composition between treatments. Conclusion: FSICG should be considered a sufficient substitute for cottonseed as a feed component, and 5% DM of a dietary FSICG level was appropriate for dairy cow diets.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.894-899
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• 2020

This study investigated the effects of inclusion of pollock oil (PO) in the diet of broodstock on the egg and larval quality of Walleye Pollock Gadus chalcogrammus. The experimental diet comprised of semi-moist pellets prepared either with or without PO (control; Con). The fish assigned to each diet were fed to visual satiation (two meals per day) for 12 weeks. Eggs spawned from both groups of fish were sampled during the spawning season (three months) and the egg and larval quality was determined. Total egg volume, fertilization, and hatchability of eggs from the PO group were higher than those of the Con group. Fatty acid composition of fertilized eggs was not affected by the experimental diet. Oleic acid, eicosapentaenoic acid, and docosahexaenoic acid content in larvae of the PO group was higher than that in larvae of the Con group. These results demonstrate the beneficial effects of including PO in the broodstock diet of Walleye Pollock, specifically on the quality of the eggs (total egg volume, fertilization, and hatchability) and larvae (fatty acid composition).

• Animal Bioscience
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• v.35 no.8
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• pp.1205-1214
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• 2022

Objective: Spent ginger is a byproduct of juice extraction from the rhizome of ginger (Zingiber officinale). Despite its nutritional value, it is difficult to preserve or further process and thus is often wasted. This study uses spent ginger as a substrate for fermentation and cultivates spent ginger yeast cultures (SGYCs) that are then added to the feed of laying hens. The effects of SGYCs on production performance, egg quality, serum composition, and intestinal microbiota of laying hens were investigated. Methods: Eighty 60-week-old Hy-Line Brown hens were separated into 5 experimental groups with 4 replicates per group (4 hens per cage, 4 cages per replicate). The control group was fed a basal diet while experimental groups were also given SGYCs at the levels of 5, 10, 20, and 40 g/kg for 6 weeks. Results: The addition of SGYCs significantly increased the laying rate and nutrient digestibility, decreased feed conversion ratio, and enhanced the color of egg yolks (p<0.05). No changes were observed in activity levels of alanine aminotransferase and aspartate aminotransferase in the serum (p>0.05), but the activities of superoxide dismutase, glutathione peroxidase, and peroxidase all significantly increased, and contents of malondialdehyde were significantly reduced (p<0.05). In addition, changes in the relative abundance of Firmicutes and Bacteroidetes might be the main factor contributing to the significant increase in the apparent digestibility of crude protein and crude fat in laying hens (p<0.05). Conclusion: The current evidence shows that dietary supplementation of SGYCs to the feed of laying hens can improve laying rates, enhance antioxidative defenses, and influence dominant intestinal bacteria.

• Human Ecology Research
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• v.60 no.2
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• pp.303-315
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• 2022

The physicochemical properties of traditional kochujang added with naked oat flours (0, 5, 10, 15%) were periodically examined during fermentation for 20 weeks at 25℃(± 2 ℃). The proximate composition of roasted naked oat flours were as follows: water 0.67%, ash 1.63%, fat 10.37%, protein 13.63%, carbohydrates 73.70%. The water contents of traditional kochujang added with naked oat flours decreased gradually according to the addition level. The pH of traditional kochujang added with naked oat flours increased according to the added level, whereas pH decreased gradually during fermentation. The acidity was opposite to pH. The L (lightness), a (redness) and b (yellowness)-values of samples increased according to the amount of added naked oat flours, whereas they decreased gradually during fermentation. The salinity and sweetness of samples decreased according to the amount of added naked oat flours. Amino acid composition of traditional kochujang added with naked oat flours was higher than that of the control during fermentation. Aspartic acid, alanine, leucine, and arginine were high in the case of traditional kochujang added with 0% naked oat flours, and aspartic acid, leucine, alanine, proline. And arginine were high in the case of traditional kochujang added with 15% naked oat flours. The dietary fiber content was 5.38g/100g in the case of 0% addition and 5.75g/100g in the case of 15% addition. As a result of the above results, it was found that the physicochemical properties of traditional kochujang added with naked oat flours could be improved, and the possibility of developing a traditional kochujang beneficial to health was confirmed.

• Clinical Nutrition Research
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• v.12 no.4
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• pp.304-319
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• 2023

Previous studies have suggested that omega-3 polyunsaturated fatty acids, predominantly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have several health benefits. However, their effect on changes in skeletal muscle mass and strength has not been established, owing to differences in study designs. This systematic review aimed to investigate the recent evidence regarding the role of dietary EPA and DHA in muscle mass changes and their association with muscle strength. Databases including PubMed and Google Scholar were searched for randomized controlled trials and single-arm interventions that investigated the effects of omega-3 fatty acids on skeletal muscle mass, strength, and body composition in adults aged 18 years and older. A total of 18,521 studies were retrieved from the databases and manual searches; 21 studies were quality assessed, and the findings were summarized. Studies were categorized into 3 main categories according to the type of omega-3 fatty acid supplementation: pure compounds such as oil tablets, formulated forms with protein, leucine, and vitamin D, and ingredients added to enteral nutrition support products. Overall, the majority of the study results appeared to indicate that omega-3 fatty acids are beneficial for muscle health. However, meta-analysis was not conducted because of the heterogeneity of the study participants, evaluation method of muscle indices, and intervention periods among the studies. High-quality studies are required to validate our conclusions. However, this systematic review of the effects of EPA and DHA on skeletal muscle and body composition provides evidence that can be applied in both clinical and industrial settings.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.5
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• pp.477-492
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• 1993

In order to investigate the n-3 highly unsaturated fatty acids (n-3HUFA) requirement of the Korean rockfish Sebastes schlegeli, two experiments were conducted in the flush-out aquarium system. 1. Effects of different dietary fatty acids on growth and feed efficiency Efficacy of different fatty acids on the Korean rockfish was investigated by feeding diets containing each of the different fatty acids, 12:0, 18:1n-9, 18:2n-6, 18:3n-3, and n-3HUFA for 9 weeks. The best growth and feed efficiency were obtained from the fish fed diet containing n-3HUFA (P<0.05). 2. n-3HUFA requirement Requirement of dietary n-3HUFA for the Korean rockfish (5.9 g in mean body weight) was investigated with the test diets containing different levels of n-3HUFA ranging from $0\%$ to $4.0\%$ at $8\%$ dietary lipid level. After 6 weeks of feeding experiment, fish performance and fatty acid composition of liver were studied. Growth was significantly improved with increasing dietary n-3HUFA level up to the $0.9\%$ in the diet (P<0.05). Higher values of lipid content, 18:1/n-3HUFA ratio of polar lipid of liver and hepatosomatic index were observed in the fish fed n-3HUFA deficient diets. The groups of fish fed lower levels of dietary n-3HUFA showed higher 18:1 and love. n-3HUFA (EPA+DHA) levels in polar lipid of the liver. The data obtained in these experiments indicated that dietary n-3HUFA was essential for the Korean rockfish, and required level of n-3HUFA was around $0.9\%$ in diet.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.1
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• pp.99-106
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• 2009

For Exp. 1, 120 ((Yorkshire${\times}$Landrace)${\times}$Duroc) weaned pigs (7.96${\pm}$0.01 kg average initial BW, 21 days weaning) were used in a 28 d-growth assay to determine the effects of replacing soy protein concentrate (SPC) with fermented soy protein (FSP) in a starter diet (d 0 to 7) on the growth performance, apparent fecal amino acid digestibility and subsequent performance in weaned pigs. Dietary treatments included: i) FSP0 (basal diet; whey-skim milk powder-SPC based diet); ii) FSP5 (replacing SPC with 5% FSP); iii) FSP10 (replacing SPC with 10% FSP). Pigs were fed the phase I diet for 7 days, and then each group was fed a common commercial diet for 21 days to determine the effect of previous diet on subsequent performance. Average daily gain (ADG) from d 5 to 7 (linear effect, p = 0.01) and d 7 to 14 (linear effect, p<0.001) were increased as FSP level increased. The pigs fed with FSP was heavier than the pigs fed with SPC at d 5 to 7 and d 7 to 14 after weaning (p<0.05). In the entire period (d 0 to 28), there were no significant differences in weight gain and final weight between SPC and FSP diets (p>0.05). Average daily feed intake (ADFI) was higher in pigs fed with the 5% FSP diet than those fed with the other diets at d 0 to 2 post-weaning (quadratic effect, p = 0.05). Also, for the entire period of phase I (d 0 to 7), pigs consumed more 5% FSP diet compared to other treatments (quadratic effect, p = 0.03). Gain/feed (G/F) was not affected by dietary SPC or FSP in phase I and subsequent periods, but G/F from d 5 to 7 after weaning was improved linearly (p = 0.04) as dietary FSP level increased. Pigs fed with 10% FSP also improved G/F compared with those fed only SPC (p<0.05). At d 7, there were linear increments in fecal dry matter (DM) (p<0.1) and nitrogen (N) (p<0.01) digestibilities as the dietary FSP level increased. The digestibilities of fecal essential and total amino acids were increased as the FSP level increased (linear effect, p<0.1). For Exp. 2, three ((Yorkshire${\times}$Landrace)${\times}$Duroc) weaned barrows (average initial BW of 7.32 kg) were surgically fitted with a simple T-cannula approximately 15 cm prior to the ileo-cecal junction. The experimental designs were 3${\times}$3 latin squares with pigs and periods as blocking criteria. Dietary treatments and composition were the same as in Exp. 1. Apparent ileal N digestibility was increased as FSP level was increased (linear effect, p<0.05). The dietary treatments (SPC and FSP) did not affect apparent ileal DM digestibility (p>0.05). Among essential amino acids, apparent digestibility of ileal arginine (Arg), lysine (Lys), methionine (Met) and phenylalanine (Phe) were improved as the FSP level increased (linear effect, p<0.1). Also, apparent ileal total essential, non-essential and total amino acid digestibilities were increased linearly (p<0.1). In conclusion, replacing SPC with fermented soy protein appeared beneficial in growth performance, N and amino acid digestibility during the early 7 days after weaning, and an equivalent effect showed on growth performance in subsequent period of 7 to 28 days after weaning.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.761-772
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• 2007

This study was conducted to evaluate effects of dietary pine cone meal on growth performance, blood characteristics, carcass quality and fecal noxious gases compounds in finishing pigs. The total of sixty [(Landrace×Yorkshire)×Duroc] pigs(86.01±0.25kg in average initial body weight) were used in 35 days assay. Dietary treatments included 1) T1(2% cottonwood sawdust), 2) T2(1% cottonwood sawdust+1% pine cone meal) and 3) T3(2% pine cone meal). There were three dietary treatments with five replicate pens per treatment and four pigs per pen. During the overall periods, there were no significant differences in ADG(Average daily gain), ADFI(Average daily feed intake) and gain/feed ratio among treatments (P>0.05). Also, Nutrient digestibilities and blood characteristics were not affected by dietary treatments. At the end of this experiment, a*-value of logissimus dorsi muscle color and sensory evaluation color were higher in T3 treatment than T1 treatment(P<0.05). In fatty acid contents of lean, C18:1 and total MUFA were significantly lower in T1 treatment than other treatments(P<0.05). However, total ω6 and total PUFA were higher in T1 treatment than T2 treatment(P<0.05). In fatty acid contents of fats, total SFA was significantly higher in T2 treatment than T3 treatment(P<0.05). C18:1 was higher in T2 treatment than T1 treatment(P<0.05). There were no significant differences in fecal noxious gas compounds among the treatments. In conclusion, the results of the experiment was affected by dietary supplementation of pine cone meal on meat color and fatty acid composition of pork in finishing pigs.